Learning objectives
Knowledge
- To identify the body parts used for the sense of taste and touch.
Working scientifically
- To use the senses to make observations.
Success criteria
Knowledge
- I can use my sense of
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National curriculum
Science
Animals, including humans
Pupils
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Cross-curricular links
British values
- Mutual respect.
See
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Before the lesson
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Recap and recall
1: Lesson plan
An area for you to put useful resources from the previous lesson
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Adaptive teaching
Pupils needing extra support
Could be shown three objects before attempting to identify one of them in the feely box activity; could draw the four foods and write only one word (sweet, sour, bitter or salty) in the description column when completing the Activity: Taste test.
Pupils working at greater depth
Should be encouraged to describe the texture of each food in addition to the taste (e.g. smooth, crunchy, bumpy, hard or crispy); could be encouraged to record their observations when carrying out the feely box activity (e.g. writing the names of the mystery objects and ticking or crossing to indicate whether they were identified by their partners).
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Assessing progress and understanding
Pupils with secure understanding indicated by: identifying objects using their
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Vocabulary definitions
-
sweet
A taste like sugar.
-
sour
A sharp taste.
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